The component ratio of olivine-to-water is one of the most important initial parameters of the serpentinization reaction which significantly influences both the course and the outcome of the reaction. In the case of higher olivine-to-water ratios, the reaction can be faster than in the cases of higher water content [1]}. For each olivine-to-water ratio value, a higher T\(_{90}\)  is needed (see e.g. in Fig. REF ), but the difference is only a few K.
The rate of heat production is closely related to heat capacity which increases with water content as the heat capacity of water is higher than that of rocky components. This slows down the reaction towards higher water content.
